Fish Paprikash

Ingredients:
2 kg freshwater fish, as many types as possible
4 medium onions,
200-300 ml (1 - 1 1/2 cup) tomato sauce
200 ml (1 cup) wine
2 Tbsp paprika
2 tsp chili powder
2 l water
salt

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Baked Pancakes (Crepes) with Cottage Cheese

Ingredients:
BATTER:
250 g (0.5 lb) flour
2 eggs
1 cup milk
1 cup sparkling mineral water
salt
FILLING:
500 g (1 lb) cottage cheese
4 eggs
150 g (5 oz.) sugar
grated lemon rind
1 tsp vanilla extract
TOPPING:
1 3/4 cups cream

Preparation:

1. BATTER: Mix eggs with salt. Gradually add flour, milk and mineral water. Mix until smooth. Let stand 30 minutes before cooking.
   Heat a lightly oiled frying pan over medium high heat. Pour approximately 3 tablespoons of batter into the pan, swirling to coat the bottom of the pan evenly. Cook each side until the golden brown (about 2 minutes each side).
2. FILLING: Whisk egg whites. In a separate bowl mix egg yolks and sugar until foamy. Add cottage cheese, lemon rind, vanilla extract and beaten egg whites.
3. ASSEMBLE: Add 2 tablespoons of cheese mixture down the center to each crepe and roll up as you would an egg roll. Place them seam side down in the oiled pan. Continue doing that till the pan is full.
4. Put layer of cream on top of the pancakes till they are all covered. Bake in 175 C (350 F) oven for 15 minutes.

Turnip Stew

Ingredients:
1 kg (2 lb) turnips, peeled and diced
1 kg (2 lb) potatoes, peeled and diced
1 onion, chopped
1 l (1 qt) milk
2 Tbsp flour
1/2 cup cream
salt, pepper

Preparation:

1. Put turnips, potatoes and onion in a large heavy stockpot. Cover with water and cook until soft.
2. Add milk, salt and pepper.
3. Mix flour with cream and add to pot. Cook until thick.

Squash Stew

Ingredients:
500 g (1 lb 2 oz) squash, grated
2 Tbsp oil
2 Tbsp flour
1 small onion, chopped
1 garlic cloves, minced
1 tsp paprika
1 Tbsp tomato purée
1 cup cream
1 tsp fresh dill, choppped
salt, pepper

Preparation:

1. Season pumpkins with salt and let stand for 1 hour. Squeeze pumpkin and discard liquid.
2. Make a roux: heat oil in heavy pot, add flour, stirring constantly. Cook for 1 minute. Add onion, garlic and pumpkin. Cover with water. Cook until pumpkin is soft.
3. Add paprika, tomato purée, cream, pepper and dill. Cook for a short time or until thick.

MLINCI (Baked Noodles)

Ingredients:
1 kg (2 lb) flour
2 eggs
1½ Tbsp salt
400 ml (16 fl oz; 2 cups) cold water

Preparation:

1. Mix flour, eggs and water to make a harder dough. Roll out into rounds.
2. Bake on the lowest rack of the oven at 165 C (330 F) until crispy and golden on both sides (about 5 minutes each side). Take out of the oven and let cool.
3. Break “mlinci” into pieces, put in a bowl. Pour salted boiling water over “mlinci”, leave for a few minutes, then drain water.
4. Pour turkey roast drippings over “mlinci” and serve.